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Lemons & Parsley: Part 2

Jul 31, 2014

A pop-up restaurant is ultimately an experiment, a test of concept and taste buds. For us, Lemons & Parsley began as a natural extension of our ongoing efforts to cultivate a creative community around artisanal food, an initial idea that grew into a celebration of our friend Nona Yehia’s Lebanese heritage. The two-day event tested us on all levels: culinary, logistical, spatial. In the end, the community we’ve always hoped to create appeared to make Lemons & Parsley possible.

We live as we bake and we bake as we live: With heart, hard work and creativity. Through Persephone, we have found like-minds in the mountains, kindred spirits who care about food and design, nature and art. On our deck, we delight in overhearing conversation topics as wide and wonderfully Jackson as new albums and bear encounters. Every day, we draw inspiration from the deep well of talent in the Tetons, our team of loyal local employees, and the creativity of those who helped us realize our vision.